Quiche with Green Asparagus and Cherry Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 160 g butter, cold
- 1 egg (s)
- 1 pinch (s) salt
- 200 ml cream
- 2 tablespoon crème fraîche
- 4 egg (s)
- salt and pepper
- nutmeg
- 250 g asparaus, reen
- 100 g cherry tomato (s)
- 75 g pine nuts
- basil
Print Recipe
Pin Recipe Instructions
- First knead the flour, butter, 1 egg and salt into a dough. To do this, grate the butter or cut it into small pieces. Put the finished dough in the refrigerator for at least half an hour.
- In the meantime, wash the asparagus and cut off the ends. Cut the asparagus into pieces about 3 cm in size. Blanch in boiling salted water for about 3 - 4 minutes and then rinse in cold water. Wash the cherry tomatoes and cut in half. Fry the pine nuts as desired.
- For the topping, mix the cream with the crème fraîche and eggs and season well.
- Roll out the dough with a rolling pin. The best way to do this is to put the dough between cling film.
- Pour the rolled out dough into the quiche dish and prick it a few times with a fork. Then put the pouring into the mold. Then put the asparagus, cherry tomatoes and pine nuts in the tin. Finally sprinkle the quiche with a little basil (ideally fresh, finely chopped basil).
- Then bake the quiche at 180 ° C top / bottom heat for about 50 minutes.
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